Step 1

In a large pot, heat the coconut oil over medium heat.  Add the garlic and onions. Sauté for 4 to 5 minutes until vegetables begin to soften.

Step 2

Add the carrots,  ginger, lentils, curry powder, tomatoes, parsley, and vegetable stock. Bring to a boil and reduce heat to a simmer.

Step 3

Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.

Step 4

Remove lid and stir in the coconut milk. Top with fresh chili flakes and salt and pepper if desired. Serve with lime juice if desired.